The closest NYC has to an “uni restaurant” is Sushi Soto. They do at least a kaiseki tasting menu.
They sometimes have the uni available a la carte as well.
Look at that presentation. Glorious!
This is the Uni and Yuba “Yoshino-style.” This was from a meal in May 2010.
Zoom forward to August 2012. Still on the menu. Exactly the same…though maybe more yuba and less uni.
At the same dinner we ordered Fresh Botan Shrimp and Uni, a seasonal special. It’s served with a wasabi-kuzu sauce, ikura, and shimeji mushrooms.
They present the single deep-fried shrimp head afterwards. Two bites, juicy!
And a few other (non-uni) dishes to round out the meal. They have 3-4 pressed sushi specials on any given day and I love them all.
This is the Tasmanian Salmon Trout wrapped with Oborokubu seaweed.
Pierre always orders Kurobuta Kakuni, the slow-cooked pure berkshire pork belly.
Very nice, but I’d rather have another helping of uni.
The 15-grain, my favorite restaurant rice. One serving each visit. And don’t skip the hojicha ice cream for dessert.